Recipe Sunday: Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is another old, traditional pasta dish. It is simply spaghetti with garlic and olive oil. Although tasty, this is not something I would normally find "Blog Worthy." However, I recently learned a new way of preparing pasta which warrants mention.

While having drinks with a girlfriend and her Italian boyfriend last weekend, he mentioned that he had discovered a Roman restaurant cooking technique he was excited about. The conversation went something like this:

Him: You know how when you eat pasta in an Italian restaurant, it always has that nice creamy texture to it, even if it is not a cream sauce? Like the sauce is always nice and silky, absorbing into the pasta, even if it is just a basic tomato sauce?

Me: Um...yes. (drool wipe/stomach growl).

As it turns out, he explained, this has to do with one thing: Carbohydrates. When you boil pasta, a foam forms on the top of the pasta water. This is the result of carbs being released from the pasta during cooking. By changing the cooking method slightly, these carbs can help turn an average, boring pasta dish into a delicious, restaurant worthy plate.

Inevitably, after a few more glasses of wine, we ended up in the kitchen for a demonstration of this cooking method. I was amazed at how simple it was, how great the concept, and yes, how incredibly tasty the final product was. Here is the recipe:

Spaghetti Aglio e Olio

2 Servings

1/3 standard sized box dried spaghetti or pasta of choice (about 2 cups)
1 clove garlic
2 tablespoons olive oil
Pinch of crushed red pepper flakes
Salt and pepper to taste
Fresh parmigiano cheese for grating

Boil a pot of water. While water is heating, peel the clove of garlic and place it (whole) in a large skillet or saucepan with the olive oil and red pepper flakes over low heat. When the garlic begins turn golden brown, (about 5 minutes) remove it from the pan and discard. Add pasta to boiling water and cook it for ONLY 3 MINUTES. After three minutes, use a slotted spoon to scoop all of the pasta from the water, transferring to into the skillet with olive oil. Reserve the pasta water. Add 2 ladels of pasta water into the skillet with pasta and turn heat up to medium-high. Cook pasta, stirring often, and adding a little more pasta water to the skillet if it becomes too dry. You should begin to see a light and creamy looking sauce forming in the pan and coating the pasta. When pasta is cooked to al dente and most of the pasta water has absorbed, the pasta is done. Season with salt and pepper and sprinkle with freshly grated parmigiano cheese before serving.

Note: This recipe is fun because it is very adaptable. I have thrown a few peeled and chopped cherry tomatoes in with the garlic to add a tomato flavor, or used lemon olive oil and lemon juice to give the pasta a fresh lemon flavor. A splash of white wine in with the simmering pasta is tasty, as are fresh herbs. The important thing about this recipe is not the ingredients but the method itself, so feel free to experiment!